Sinigang is a Filipino sour soup, commonly made with pork or seafood, vegetables, and a tangy broth flavored with tamarind. This pork version serves six and provides an estimated 330 calories per serving, including rice; the actual count varies with the cut of pork, amount of fat, and seasoning mix. Its bright, savory broth is easy to adjust to taste.
Ingredients
- 1½ lb (680 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 cups (1.9 L) water
- 1 medium yellow onion (about 6 oz/170 g), peeled and quartered
- 2 medium tomatoes (about 10 oz/285 g), cut into wedges
- 1 small daikon radish (about 8 oz/225 g), peeled and sliced into ½-inch (1.3 cm) rounds
- 1 packet (about 1.4 oz/40 g) sinigang sa sampalok mix, or the amount directed on its package
- 1½ tablespoons (22 ml) fish sauce, plus more to taste
- 1 small eggplant (about 8 oz/225 g), cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
- 1 bunch (about 6 oz/170 g) water spinach (kangkong), tough ends removed and leaves and tender stems cut into 3-inch (7.5 cm) pieces
- 2 green finger chilies (optional)
- 6 cups (about 900 g) cooked white rice, for serving
Instructions
- Start the broth. Put the pork, water, onion, and tomatoes in a large, heavy pot. Bring to a boil over medium-high heat, skimming off foam that rises to the surface.
- Simmer the pork. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 45–55 minutes, until the pork is tender. Avoid a vigorous boil, which can make the broth cloudy and the meat less tender. If the water level drops noticeably, add a little hot water.
- Season and add the firm vegetables. Stir in the radish, sinigang mix, and fish sauce. Simmer for 8 minutes, then add the eggplant and green beans. Cook for another 6–8 minutes, until the vegetables are tender but still hold their shape. Check a large piece of pork with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; for this stew, cook the pork until fork-tender as well.
- Finish the greens. Add the water spinach and chilies, if using. Simmer for 2–3 minutes, just until the greens wilt. Taste the broth and adjust with more fish sauce for saltiness, or a little water if it is too sour or concentrated. Serve hot with cooked rice.
Tips
- Choose pork to suit the broth. Shoulder gives a tender, substantial soup. Lean pork loin cooks more quickly and may turn dry if simmered for the full time, so add it later and check it frequently. Bone-in pork can add flavor; allow extra simmering time for tenderness.
- Control the sourness. Sinigang mixes differ in strength and salt. Start with less than the packet suggests if you prefer a milder broth, then add more gradually. Tamarind pulp or paste can substitute for the mix, but the broth may need extra fish sauce or salt.
- Keep vegetables from overcooking. Add firm vegetables first and leafy greens last. If using a different vegetable, adjust its cooking time: taro needs a longer simmer, while bok choy or spinach needs only a brief wilt.
- Estimate calories consistently. The approximate 330 calories per serving assumes six portions, about 5 ounces (140 g) raw pork per portion, trimmed shoulder, and 1 cup (150 g) cooked rice per person. It is an estimate, not a lab measurement; pork fat, packet ingredients, rice portions, and what fat is skimmed can change the total.
Serving Suggestions
Serve each bowl with rice on the side or spooned into the broth. Add extra fish sauce or sliced chilies at the table so diners can season their own portions. A small dish of fish sauce with calamansi or lemon is another common accompaniment; squeeze in citrus sparingly, since the soup is already tart. For a lighter serving, use a smaller scoop of rice, or serve the soup with extra vegetables. Keep rice separate if you expect leftovers so it does not absorb the broth.
Variations
For a seafood version, replace the pork with about 1½ lb (680 g) firm fish pieces or peeled shrimp. Make the broth with onion, tomatoes, and radish first; add fish near the end and cook until it reaches 145°F (63°C) in the thickest part, or add shrimp and cook until opaque and firm. Seafood cooks much faster than pork, so do not simmer it for the full meat cooking time.
Beef short ribs or chuck can replace pork, though they generally need longer simmering to become tender. For a meat-free pot, use vegetable broth in place of water and add tofu, mushrooms, and extra vegetables; fish sauce can be replaced with soy sauce, though the flavor will differ. Kangkong may be difficult to find outside Filipino or Asian grocers; use spinach or bok choy instead, adding it at the end. Tamarind is the familiar souring ingredient, but some regional and family versions use green mango, guava, calamansi, or other souring agents.
Storage and Reheating
Refrigerate the soup within 2 hours of cooking, in shallow covered containers, and use it within 3–4 days. Store rice separately when possible. Reheat only the amount needed on the stovetop until steaming throughout and at least 165°F (74°C), checking with a food thermometer; stir occasionally so it heats evenly. Add a splash of water if the broth has reduced. The vegetables will soften further after reheating. Freeze the soup for up to 2–3 months for best quality, though the vegetables may become softer; thaw in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
How many calories are in sinigang per serving?
This recipe is estimated at about 330 calories per serving with 1 cup of cooked rice. A bowl without rice will be lower, while fattier pork, a larger rice portion, or more oil and seasoning can raise the total. For a more precise estimate, calculate using the nutrition information for the exact ingredients and portions you use.
Is sinigang usually made with pork?
Pork is a popular choice, but sinigang is also made with beef, fish, shrimp, and other ingredients. The sour broth and vegetables are defining features, and the meat, seafood, and souring agent vary among regional and family recipes.
Can I make this without sinigang mix?
Yes. Use tamarind pulp or paste, adding it gradually until the broth tastes pleasantly sour. Tamarind products vary in concentration and may contain no salt, so adjust fish sauce separately. You can strain tamarind pulp if you want a smoother broth.
Why is my sinigang too sour or salty?
Mixes vary, and adding the full amount at once can make the broth stronger than you want. Dilute an overly sour or salty pot with hot water or unsalted broth, then taste again. Add fish sauce only in small amounts, since it contributes salt as well as savory flavor.
Can I make the soup ahead?
Yes. The broth and pork can be cooked ahead and refrigerated promptly, then reheated to 165°F (74°C). For better vegetable texture, add the eggplant, beans, and greens while reheating rather than cooking them until fully soft in advance.
Can I use frozen vegetables?
Yes. Add frozen vegetables directly to the simmering broth, following the package guidance and allowing enough time for them to heat through. They may soften more than fresh vegetables, so add them near the end and avoid prolonged simmering.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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